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Filled Pancakes (Palacinta)

breads, cakes, cheese/eggs, desserts

1 cup sifted flour
1 cup milk; or as needed
1 cup water
1/4 cup butter; melted and cooled
plus butter for crepe pan
4 eggs; lightly beaten
Filling of choice; see recipe

In a mixing bowl place flour. Make a well in the center and pour in the 1 cup milk, the water, the 1/4 cup butter, and eggs. With 2 spoons gradually mix together liquid and dry ingredients, beating until smooth. Cover and let stand at room temperature 3 hours, or refrigerate overnight. Prepare filling and set aside. Place a 7-inch crepe pan over medium-high heat. Lightly butter pan and remove from heat. Stir batter, then pour into pan 2 to 2 1/2 tablespoons batter, or just enough to cover bottom with a thin coating. Immediately tilt pan back and forth to spread batter very thinly and evenly. Return pan to medium heat and cook pancake until golden on the underside (about 1 minute). Loosen pancake edges with a spatula, flip pancake, and cook second side until golden (about 30 seconds). Remove to a heated plate. Repeat with remaining batter, buttering pan lightly each time. Stir a small amount of milk into batter if it has thickened on standing. Keep pancakes warm; do not stack or they will stick together. Spread a heaping spoonful of filling to within about 1 inch of rim of each pancake. Make one fold to cover filling, fold in sides, and then roll up to form a cylinder. Alternatively, fold in opposite sides of pancake about 1 1/2 inches. Fold in remaining sides, overlapping them and enclosing filling completely, to form a narrow envelope shape.Preheat oven to 200 degrees. As pancakes are filled place in a baking dish side by side, seam side down. When all pancakes are prepared, cover dish and place in oven for up to 30 minutes before serving. Serving Ideas : Serve hot. NOTES : Yield: 20 pancakes (serving size: 5 pancakes). 3309 0 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 4 servings

Preparation Time: 0:00

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